Place 1 tablespoon of butter or oil in a cast iron pan or heavy skillet. Sprinkle the tenderloins with the garlic and onion powder and brown on both sides. Place in the prepared pan. Roast 15 to 20 minutes per pound – depending on how thick the tenderloins are. The thermometer should read 140 to 150 degrees.

While the meat is cooking, bring the chicken broth to a boil in a saucepan and add the honey mustard. Season with salt and pepper to taste and let simmer for 2 minutes - pour into a gravy boat and serve with the tenderloin.